To Bean or Not to Bean?

Ok...we've talked about beans. They are not technically part of the Paleo diet. But they have so many good properties! Obviously, like most anything, if you eat too many its not so great for you...but overall they are an amazing food! I try to eat beans only occasionally, for the above mentioned reasons (and despite the fact that I could eat them multiple times daily).

Also....I would say about 85% off the time I lean towards vegetarianism. Is that a word? No matter....
Veggies are usually easy, and pretty quick to prepare. Plus, they're a healthy source of fiber, water, vitamins, and blah blah blah -insert healthy info here-. I consider eggs and dairy to be vegetarian, as the vegans are the more extreme branch who wont touch any of that. If it weren't for my occasional love of steak and hot wings...I could totally pull it off :-D

I believe we have also discussed my love of Mexican food. Which is unfortunate, given that sooo much of it involves grains in some form: tortillas, rice, chips... Plus all the cheese, sour cream, guacamole, sauces on the meats....that gets pretty fattening. So I am always and forever trying to find way to lighten up Mexican dishes.

So, as you may have guessed this is a meatless dish, with Mexican flair. My second favorite bean is the black bean (Garbanzo Beans aka Chickpeas are #1), because it is one of the healthier beans out there. They definitely make me think of Mexican food, since just about every Mexican restaurant offers them, and I see them in many Mexican-style recipes. This dish is really quick and easy to toss together; and is also fairly "light" for warmer weather. It doesn't sit like a brick in your stomach and slow you down when you try to play beach volleyball, or whatever other warm weather activities you partake in. Pair it with a Skinny Beer-garita (in the archive) for a bit more refreshment.


Black Bean Cakes
Ingredients:
1 small onion, finely diced
7 tbsp olive oil
2 tsp minced garlic
2 (15.5 oz) cans black beans, drained and rinsed
2 tbsp chopped fresh cilantro
1 egg, lightly beaten
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2; tsp ground coriander
2 tsp hot sauce
1/2 cup all-purpose, gluten free, flour (or almosnd or coconut flour is good too)
2 tbsp Creole seasoning

Directions:
Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.
In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.
Shape into patties and dust with flour and seasoning.
Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.
Optionally, top with tomatoes, sour cream, or guacamole. Make your own salsa (in the archive) and guacamole, to save yourself from icky preservatives and weird chemicals! Sub plain Greek yogurt for the sour cream, for a healthier alternative.